How to Make Chicken Tinga (Shredded Spicy Chicken)

Are you entertaining this Labor Day weekend and want to keep your menu simple? Try chicken tinga for a perfect end-of-summer fiesta. The spicy, smoky-sweet chipotle chile sauce called tinga transforms plain chicken into something downright addictive. Tinga translates to “kinda spicy” in Spanish. Tuck the shredded spicy chicken into tacos or pile it onto crisp corn tortillas for tostadas.

My original chicken tinga recipe is one of my most popular recipes on the blog and I’m excited to finally share a video of how to make this simple, but very traditional Mexican dish.

This recipe is made using Crisco® Organic Refined Coconut Oil instead of canola oil to sauté the veggies. It is an easy 1:1 substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. It is made from naturally sourced coconut oil, Certified USDA Organic, and contains no GMOs.

I’m teaming up with Crisco® to help inspire home cooks with new recipes and cooking and baking tips using Crisco® products. Visit Crisco.com to find sweet and savory recipe ideas to help inspire you in the kitchen! You can also search #CriscoCreators on social media to see what my fellow Crisco Creators have been whipping up this summer.

If you have made this muy bueno recipe before or if you plan to make it soon I’d love to hear from you in the comments below.

Toppings (optional):

1head iceberg lettucefinely shredded

3avocadospitted, peeled, and sliced

2cupsqueso fresco or Cotija cheesecrumbled

2cupscrema Mexicana or sour cream

2cupssalsa of your choice

6radishessliced

Instructions

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, whole clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Remove the chicken, garlic, and onion from the broth and allow to cool. When the chicken is cool, shred it. Reserve chicken and broth.

Heat the coconut oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the shredded chicken, the chipotle sauce from the blender, and more chicken broth if it is too dry. Bring to a boil, reduce heat, and simmer for 20 minutes. Add salt to taste.

About the Author

Yvette Marquez is an Emmy-winning producer and writer, award-winning food blogger, and author of Muy Bueno and Latin Twist. She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life. Yvette has been featured in several prominent publications, websites, radio, and TV. Follow her at: Instagram / Twitter / Facebook / Pinterest.